May 14

We're going to Kentucky
We're going to the fair
We're going to Kentucky with flowers in our hair

Oh shake it baby shake it
Shake it if you can
Shake it like a milkshake and do the best you can

Rumble to the bottom
Rumble to the top
Turn around and turn around until you make a
STOP!

 

shaking it like a milkshake

 

 

Breakfast:

Hard Boiled Eggs 

Apples and Bananas

Lunch

Freekeh (roasted spelt berries)

Roasted Beets and Sweets

Sauteed Local Asparagus

Veggie Dogs (Soyboy)

Snack

Pecan crackers with neufchatel and parsley
Sunchoke slices

May 5-9

This week at ACH, the children explored new works in the classroom such as metal polishing, sorting by color & counting unifix cubes and building felt faces. Also the children chose to paint, look at books and sweep up their messes.

 

 

 

We got six new chicks on Monday. One left its body on Wednesday presumably after a moment of rough handling by one of the children. It was  sad, but the children learned from the incident about responsibility for the well being of living things, and how fragile a young life can be.

Playing together and sharing in the sandbox

 

This week in the garden: some kale plants and spinach seeds went in. The potato plants are coming up, as are the sugar snap peas and buckwheat. The children are quickly learning the importance of staying on the pathways in the gardens, and are eager to rise to the challenge. 

 

May 2

White sheet parachute coloring. Watery paint left after rinsing the bottles. Squirt and Shake Shake Shake. Don't forget to hold on tight!

 

 

Special "Birthday Girl Sarah" Menu

Breakfast: 

Carrot Cake

Strawberry Smoothie with Almond Yogurt and Apple Juice

Lunch: 

Teff Polenta with Red Peppers and Leeks

Steamed Broccoli

Orange Honey Glazed Carrots

Frozen Sweet Corn with Dill

Snack:

Pistachio Rose Water Cookies

Vanilla Pudding

RECIPE: adapted from Veganomicon

3/4 c agave nectar

1/2 c safflower oil

3 tbsp soy milk (sub any milk)

1 tbsp rose water

2 tsp vanilla extract

1 tbsp fresh lime juice

1 tsp fresh lime zest

1/4 c cornstarch

2 cups all purpose flour

1 tsp b. powder

1/2 tsp salt

1/4 tsp ground cardamom

Whisk together the agave, oil, milk, rose water, vanilla, lime juice and zest.

Add cornstarch and whisk to dissolve

Add flour, b. powder, salt and cardamom. Mix well. Roll balls from 2 tsp 

Flatten and place 2 in apart, Place some pistachios in to top of cookie

Bake 13 minutes at 350 degrees

Cool 5 minutes on pan and then move to cooling rack

Thank you all for the birthday wishes and gifts.

It was a wonderful day!